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Vegan Tempeh “Coq au Vin”

Vegan Tempeh Coq au Vin for Cozy Gourmet Nights

Savor the rich flavors of Vegan Tempeh Coq au Vin, a plant-based twist on a classic French dish.
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Prep Time 30 minutes
Cook Time 50 minutes
Marinating Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tempeh
  • 1 block Tempeh substitute with tofu if desired
  • 2 tbsp Olive Oil use for sautéing
For the Flavor Base
  • 2 medium Shallots substitute with onions if necessary
  • 3 cloves Garlic fresh is best
  • 8 oz Cremini or Wild Mushrooms or any mushroom variety
  • 2 tbsp Tomato Paste or substitute with tomato sauce
  • 2 tbsp Soy Sauce use tamari for gluten-free
For the Braising
  • 1 cup Port Wine can substitute with red wine
  • 2 cups Vegetable Broth homemade preferred
  • 3 sprigs Fresh Thyme or substitute with dried herbs
  • 1 leaf Bay Leaf
For the Vegetables & Purée
  • 2 medium Carrots or substitute with root veggies
  • 2 medium Parsnips
  • 1 medium Golden Beet omit if not available
  • 1 cup Coconut Milk or any plant-based milk
  • 1/4 tsp Nutmeg optional seasoning

Equipment

  • oven
  • Large Pan
  • Blender
  • Pot

Method
 

Preparation
  1. Preheat the oven to 200°C (400°F). Toss root vegetables in olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden brown.
  2. Boil chopped parsnips in salted water for 15 minutes or until soft. Blend with coconut milk until creamy. Season to taste and keep warm.
  3. Heat olive oil in a large pan over medium heat. Sear tempeh pieces until golden brown for about 4–5 minutes, then set aside.
Cooking
  1. Sauté shallots, garlic, and mushrooms in the same pan until soft, about 5–7 minutes. Stir in tomato paste and soy sauce.
  2. Deglaze pan with port wine. Add vegetable broth, thyme, and bay leaf. Return tempeh and simmer for 20–25 minutes.
  3. Serve by plating the warm parsnip purée, topping with tempeh and mushroom sauce, and arranging roasted vegetables around.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 12mgCalcium: 150mgIron: 3mg

Notes

Optional to garnish with fresh thyme leaves.

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